Valley Fine Foods is tweaking its manufacturing footprint by expanding production on the east coast of the US in a move it said would increase efficiency.
The family-owned fresh food firm is moving pasta and sauce production from Benicia, California, to its facility in Forest City, North Carolina. The company said it expected the shift to “greatly improve operational efficiencies, lower maintenance costs and further accelerate company growth”.
“Producing tens of millions of pounds of fresh food, rolling out national distribution and achieving record sales in 2015 only reinforces the need for us to become more localised in our operational approach,” said Ryan Tu, president and CEO. “Expanding on the east coast will allow Valley Fine Foods to more efficiently service our retail partners throughout the east and midwest regions and better react to local preferences, ultimately serving local customers with fresher, higher quality products. With more families seeking fresh, prepared foods, we will be able to more rapidly scale up to fit those needs and bring consumers easier access to better options.”
As part of the move, Valley Fine Foods will build out and add two production lines at its 180,000-square-foot Forest City facility, which opened in 2013.
While shifting production away from the company’s original plant on 1 May, Valley Fine Foods will continue to operate its headquarters and culinary development centre in Benicia, which includes a 30,000-square-foot warehouse. The company’s existing facility in Yuba City, California, located approximately 100 miles north, will handle all west coast manufacturing. The company did not detail how many jobs will be lost in Benicia.